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 | Acesso ao texto completo restrito à biblioteca da Embrapa Milho e Sorgo. Para informações adicionais entre em contato com cnpms.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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Data corrente: |
05/10/2022 |
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Data da última atualização: |
17/12/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
COLLANTES, N. F.; CARVALHO, C. W. P. de; ASCHERI, J. L. R.; CHAVEZ, D. W. H.; COMETTANT-RABANAL, R.; BERNARDO, C. O.; QUEIROZ, V. A. V. |
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Afiliação: |
NATHÁLIA FERREIRA COLLANTES, Universidade Federal Rural do Rio de Janeiro; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; DAVY WILLIAM HIDALGO CHÁVEZ, Universidade Federal Rural do Rio de Janeiro; RAÚL COMETTANT-RABANAL, Universidad Privada San Juan Bautista; CRISTIANY OLIVEIRA BERNARDO, Universidade Federal Rural do Rio de Janeiro; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS. |
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Título: |
Effect of sucrose on the extrusion of varied whole sorghum grits genotypes. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Journal of Food Processing and Preservation, e17204, 2022. |
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DOI: |
https://doi.org/10.1111/jfpp.17204 |
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Idioma: |
Inglês |
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Conteúdo: |
The effect of sucrose on the extrusion of varied whole sorghum genotypes was studied using a single-screw system. The raw sorghum flours were characterized in terms of chemical composition and particle size. Specific mechanical energy (SME) was measured as a process parameter, as well as expansion properties, hydration, paste viscosity, instrumental color, and texture, along with total phenolic compounds (TPC) and total condensed tannins (TCT) in the puffed extrudates. In general, the addition of 10% sucrose reduced SME (p<.05), sectional expansion, hydration, and cold paste viscosity, indicating lower starch conversion and increased lightness (L*) and hardness (Fc). In contrast, BRS 501 showed opposite results for most of the variables measured, due to the suppression of the lubricant effect attributed to the high lipid in this genotype. Furthermore, the extrusion process at 0% sucrose released TPC values by 71.2% and 317.5% for low-tannin extrudates, while the addition of sucrose (10%) did not alter the TPC (p>.05) and had a protective effect on TCT retention in BRS 305 genotype extrudates. |
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Thesagro: |
Extrusão; Farinha; Genótipo; Sacarose; Sorgo. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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Marc: |
LEADER 01884naa a2200265 a 4500
001 2149879
005 2022-12-17
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/jfpp.17204$2DOI
100 1 $aCOLLANTES, N. F.
245 $aEffect of sucrose on the extrusion of varied whole sorghum grits genotypes.$h[electronic resource]
260 $c2022
520 $aThe effect of sucrose on the extrusion of varied whole sorghum genotypes was studied using a single-screw system. The raw sorghum flours were characterized in terms of chemical composition and particle size. Specific mechanical energy (SME) was measured as a process parameter, as well as expansion properties, hydration, paste viscosity, instrumental color, and texture, along with total phenolic compounds (TPC) and total condensed tannins (TCT) in the puffed extrudates. In general, the addition of 10% sucrose reduced SME (p<.05), sectional expansion, hydration, and cold paste viscosity, indicating lower starch conversion and increased lightness (L*) and hardness (Fc). In contrast, BRS 501 showed opposite results for most of the variables measured, due to the suppression of the lubricant effect attributed to the high lipid in this genotype. Furthermore, the extrusion process at 0% sucrose released TPC values by 71.2% and 317.5% for low-tannin extrudates, while the addition of sucrose (10%) did not alter the TPC (p>.05) and had a protective effect on TCT retention in BRS 305 genotype extrudates.
650 $aExtrusão
650 $aFarinha
650 $aGenótipo
650 $aSacarose
650 $aSorgo
700 1 $aCARVALHO, C. W. P. de
700 1 $aASCHERI, J. L. R.
700 1 $aCHAVEZ, D. W. H.
700 1 $aCOMETTANT-RABANAL, R.
700 1 $aBERNARDO, C. O.
700 1 $aQUEIROZ, V. A. V.
773 $tJournal of Food Processing and Preservation, e17204, 2022.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| 1. |  | VIZZOTTO, M.; BIALVES, T. S.; KROLOW, A. C. R.; ARAUJO, V. F. Compostos bioativos e atividade antioxidante em genótipos de mirtilo. In:SIMPÓSIO NACIONAL DO MORANGO, 6.; ENCONTRO SOBRE PEQUENAS FRUTAS E FRUTAS NATIVAS DO MERCOSUL, 5., 2012, Pelotas. Palestras e resumos... Pelotas: Embrapa Clima Temperado, 2012. 231 p. Organizadores: Marcia Vizzotto, Carlos Reisser Júnior, Rosa Lia Barbieri, Rodrigo Cezar Franzon.| Tipo: Resumo em Anais de Congresso |
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